Characterization of carotenoid pigment production from yeast Sporobolomyces sp. and their application in food products

Abstract

Carotenoid Pigment producing yeasts like Rhodotorula sp, Phaffia rhodozyma and Sporobolomyces sp, represent a group of valuable molecules for the pharmaceutical, chemical, food and feed industries, not only because they can act as vitamin A precursors, but also for their colouring, antioxidant and possible tumor-inhibiting activity. The carotenoid pigment producing yeast isolated from philosopher surface of rice plant was identified as Sporobolomyces sp. In the present study carotenoid pigment extracted from Sporobolomyces sp. was separated by thin layer chromatography (TLC) yielding three major fractions, viz., yellow, orange and red. These fractions were further purified through high performance liquid chromatography (HPLC) before subjecting to FT-IR spectral analysis for their structural elucidation. The carotenoid pigment from Sporobolomyces sp. resulted in three peaks at retention time of 3.35, 4.20 and 5.77 min respectively. Carotenoid pigment was incorporated in different concentrations in the development of few food products viz., ice cream, Indian milk ice cream, popcorn, almond milk and yoghurt.